"casa contenta" > wrote in message
...
> On 9/10/2013 6:32 PM, Cheri wrote:
>> "Bob Terwilliger" > wrote in message
>> eb.com...
>>> sf wrote:
>>>
>>>> I honestly do not care how many teeth it has. I care about flavor and
>>>> Australian "lamb" tastes terrible. Please keep it and stop sending it
>>>> over here.
>>>
>>> There are ways of cooking Australian lamb which take advantage of that
>>> strong flavor to good effect. Here are some preparations I've made in
>>> the
>>> past using strongly-flavored lamb, mutton, or goat:
>>
>> I like the strong flavor of Australian lamb and buy it when I can get it.
>>
>> Cheri
> Costco is your friend then.


Yes, I usually buy the boneless leg of lamb there. Also, once in awhile
Safeway has good Australian lamb for a good price.

Cheri

On Wed, 11 Sep 2013 11:21:17 +0800, JBurns >
wrote:

>I have a largish leg (probably hogget) going into the oven this
>afternoon. Just slow roasting with garlic and rosemary. I will give
>husband the shank to chew on when it is nice and gluey.
>
>We will have roasted potatoes, pumpkin and beetroot. Also steamed
>carrots and minted peas, and of course a nice gravy.
>
>I think I will stay with the old fashioned and make a jam tart for
>dessert.
>
>There will be enough of the leg left over to make a shepherd's pie
>tomorrow.

Can't go wrong with that. We're having corned silverside tonight,
which I haven't had in *years*... I'm really looking forward to it.
We'll make a nice white parsley sauce and steamed veggies to go with
it.

On Tue, 10 Sep 2013 17:26:55 -0700, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> > I honestly do not care how many teeth it has. I care about flavor and
> > Australian "lamb" tastes terrible. Please keep it and stop sending it
> > over here.
>
> There are ways of cooking Australian lamb which take advantage of that
> strong flavor to good effect. Here are some preparations I've made in the
> past using strongly-flavored lamb, mutton, or goat:
>
>
> Tartare

Absolutely not!
>
> Curries: There have been myriad lamb/mutton/goat curry recipes posted here,
> and for good reason. Lamb goes great with curry spices; its flavor is strong
> enough that it isn't overwhelmed.

Spices do their job and mask the nasty flavor.
>
> Lamb Shwarma or Gyro

No. I taste the nasty Australian lamb flavor and don't waste my money
on that again.
>
> Lamb Sausage

Again, spices would mask that horrible flavor.
>
> Macaroni with spicy lamb ragout (recipe posted here often)
>
I haven't noticed the recipe, but it sounds like spices save the day
yet again.

--
Food is an important part of a balanced diet.

On Tue, 10 Sep 2013 21:47:36 -0700, "Cheri" >
wrote:

> Yes, I usually buy the boneless leg of lamb there. Also, once in awhile
> Safeway has good Australian lamb for a good price.

When I want lamb, I shop at Lucky because they sell American.

--
Food is an important part of a balanced diet.

On Wed, 11 Sep 2013 17:14:36 +1000, Jeßus > wrote:

> We'll make a nice white parsley sauce

Is white parsley sauce béchamel with chopped parsley in it?

--
Food is an important part of a balanced diet.

On Wed, 11 Sep 2013 11:00:20 +0800, JBurns >
wrote:

> On Tue, 10 Sep 2013 08:00:44 -0700, sf > wrote:
>
> >On Tue, 10 Sep 2013 13:39:29 +0800, JBurns >
> >wrote:
> >
> >> We have already been through this. Australian lamb cannot be labelled
> >> as such unless it is less than a year old and has no adult incisors,
> >> by law.
> >>
> >I honestly do not care how many teeth it has. I care about flavor and
> >Australian "lamb" tastes terrible. Please keep it and stop sending it
> >over here.
>
> Not up to me. Obviously there must be a demand for it otherwise it
> would not be exported to the US. You are free not to buy it.
>

It's cheap. People with the Walmart mentality buy it.

--
Food is an important part of a balanced diet.

On Tue, 10 Sep 2013 17:26:30 -0700, "Bob Terwilliger"
> wrote:

> sf wrote about the plantain cake:
>
> >>> I'm googling to look at plantain cake recipes ASAP.
> >>
> >> I didn't find a recipe which met my needs, so I adapted one for banana
> >> bread:
> >>
> > Thanks! I'm saving that recipe - you liked it, didn't you?
>
> It worked very well as a drifting-toward-dessert component, but would be a
> bit heavy and starchy for dessert itself. I had one with ham and eggs the
> next morning, and it was nice then too.
>
> We kept the remainder in a plastic bag on the counter, and it got moldy
> after about 4 days, so if you make it you should probably freeze any
> leftovers.
>
Thanks for the warning! I had bananas I needed to put out of their
misery, so I made banana bread tonight. Plantains will have to wait.


--
Food is an important part of a balanced diet.

On Wed, 11 Sep 2013 17:14:36 +1000, Jeßus > wrote:

>On Wed, 11 Sep 2013 11:21:17 +0800, JBurns >
>wrote:
>
>>I have a largish leg (probably hogget) going into the oven this
>>afternoon. Just slow roasting with garlic and rosemary. I will give
>>husband the shank to chew on when it is nice and gluey.
>>
>>We will have roasted potatoes, pumpkin and beetroot. Also steamed
>>carrots and minted peas, and of course a nice gravy.
>>
>>I think I will stay with the old fashioned and make a jam tart for
>>dessert.
>>
>>There will be enough of the leg left over to make a shepherd's pie
>>tomorrow.
>
>Can't go wrong with that. We're having corned silverside tonight,
>which I haven't had in *years*... I'm really looking forward to it.
>We'll make a nice white parsley sauce and steamed veggies to go with
>it.

Husband and I love corned silverside, unfortunately the rest of the
household profess to hate it.

Another nice sauce is made by gently cooking white onions in butter
until very soft (no browning) then ad the flour, salt, white pepper
and a bit dried mustard to make the roux. Continue as for any white
sauce and add herbs of your choice to finish.

JB

"JBurns" > wrote in message
...

> I have a largish leg (probably hogget) going into the oven this
> afternoon. Just slow roasting with garlic and rosemary. I will give
> husband the shank to chew on when it is nice and gluey.
>
> We will have roasted potatoes, pumpkin and beetroot. Also steamed
> carrots and minted peas, and of course a nice gravy.
>
> I think I will stay with the old fashioned and make a jam tart for
> dessert.
>
> There will be enough of the leg left over to make a shepherd's pie
> tomorrow.

Wonderful! We are having leg of lamb sliced and marinated in mint and
garlic

--
--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Tue, 10 Sep 2013 21:47:36 -0700, "Cheri" >
> wrote:
>
>> Yes, I usually buy the boneless leg of lamb there. Also, once in awhile
>> Safeway has good Australian lamb for a good price.
>
> When I want lamb, I shop at Lucky because they sell American.

I like Australian better, and there are no Lucky stores in our area anymore.

Cheri

"sf" > wrote in message
...
> On Wed, 11 Sep 2013 11:00:20 +0800, JBurns >
> wrote:
>
>> On Tue, 10 Sep 2013 08:00:44 -0700, sf > wrote:
>>
>> >On Tue, 10 Sep 2013 13:39:29 +0800, JBurns >
>> >wrote:
>> >
>> >> We have already been through this. Australian lamb cannot be labelled
>> >> as such unless it is less than a year old and has no adult incisors,
>> >> by law.
>> >>
>> >I honestly do not care how many teeth it has. I care about flavor and
>> >Australian "lamb" tastes terrible. Please keep it and stop sending it
>> >over here.
>>
>> Not up to me. Obviously there must be a demand for it otherwise it
>> would not be exported to the US. You are free not to buy it.
>>
>
> It's cheap. People with the Walmart mentality buy it.


That's bullshit.

Cheri

On Wed, 11 Sep 2013 17:57:46 +1000, John J > wrote:

> On Wed, 11 Sep 2013 00:38:01 -0700, sf > wrote:
>
> >On Tue, 10 Sep 2013 21:47:36 -0700, "Cheri" >
> >wrote:
> >
> >> Yes, I usually buy the boneless leg of lamb there. Also, once in awhile
> >> Safeway has good Australian lamb for a good price.
> >
> >When I want lamb, I shop at Lucky because they sell American.
>
> "Worst lamb chops ever at Lucky’s supermarket
>
> I usually shop at Safeway rather than Lucky’s, as Safeway is closer to
> me. However, I saw that lamb chops were on sale at Lucky’s for $3lb
> and figured I’d give them a try. Bad idea. They were soooooo bad, so
> full of fat that there was barely any meat to eat. Even cutting around
> the fat was a pain in the neck.
> So yes, I learned my lesson, there is a reason why Lucky’s is cheaper
> than Safeway."
>
>
> <http://www.marga.org/foodblog/2009/10/worst-lamb-chops-ever-at-luckys-supermarket/>
>
> Yumm

What lamb chops did she buy? IME "full of fat" is total BS on her
part. If there was any internal fat or the kind of fat that's easily
cut off the edges, don't you think she would have seen it and chose to
buy them anyway? They aren't sold in opaque packages.

--
Food is an important part of a balanced diet.

On 9/10/2013 10:47 PM, Cheri wrote:
> "casa contenta" > wrote in message
> ...
>> On 9/10/2013 6:32 PM, Cheri wrote:
>>> "Bob Terwilliger" > wrote in message
>>> eb.com...
>>>> sf wrote:
>>>>
>>>>> I honestly do not care how many teeth it has. I care about flavor and
>>>>> Australian "lamb" tastes terrible. Please keep it and stop sending it
>>>>> over here.
>>>>
>>>> There are ways of cooking Australian lamb which take advantage of that
>>>> strong flavor to good effect. Here are some preparations I've made
>>>> in the
>>>> past using strongly-flavored lamb, mutton, or goat:
>>>
>>> I like the strong flavor of Australian lamb and buy it when I can get
>>> it.
>>>
>>> Cheri
>> Costco is your friend then.
>
>
> Yes, I usually buy the boneless leg of lamb there. Also, once in awhile
> Safeway has good Australian lamb for a good price.
>
> Cheri

I've seen it at Safeway as well, though they also regularly stock
western US lamb, my personal favorite.

What I'm seeing less of any more is the New Zealand "spring lamb", but
that may be because it truly is seasonal.

The flavor profile there is much more to my taste than Aussie lamb.

"casa contenta" > wrote in message
...
> On 9/10/2013 10:47 PM, Cheri wrote:
>> "casa contenta" > wrote in message
>> ...
>>> On 9/10/2013 6:32 PM, Cheri wrote:
>>>> "Bob Terwilliger" > wrote in message
>>>> eb.com...
>>>>> sf wrote:
>>>>>
>>>>>> I honestly do not care how many teeth it has. I care about flavor
>>>>>> and
>>>>>> Australian "lamb" tastes terrible. Please keep it and stop sending
>>>>>> it
>>>>>> over here.
>>>>>
>>>>> There are ways of cooking Australian lamb which take advantage of that
>>>>> strong flavor to good effect. Here are some preparations I've made
>>>>> in the
>>>>> past using strongly-flavored lamb, mutton, or goat:
>>>>
>>>> I like the strong flavor of Australian lamb and buy it when I can get
>>>> it.
>>>>
>>>> Cheri
>>> Costco is your friend then.
>>
>>
>> Yes, I usually buy the boneless leg of lamb there. Also, once in awhile
>> Safeway has good Australian lamb for a good price.
>>
>> Cheri
>
> I've seen it at Safeway as well, though they also regularly stock western
> US lamb, my personal favorite.
>
> What I'm seeing less of any more is the New Zealand "spring lamb", but
> that may be because it truly is seasonal.

I don't know. There was a poster from NZ in another group and he often said
it was hard to come by even there, and very pricey.

Cheri

On 9/11/2013 11:07 AM, Cheri wrote:
> "casa contenta" > wrote in message
> ...
>> On 9/10/2013 10:47 PM, Cheri wrote:
>>> "casa contenta" > wrote in message
>>> ...
>>>> On 9/10/2013 6:32 PM, Cheri wrote:
>>>>> "Bob Terwilliger" > wrote in message
>>>>> eb.com...
>>>>>> sf wrote:
>>>>>>
>>>>>>> I honestly do not care how many teeth it has. I care about
>>>>>>> flavor and
>>>>>>> Australian "lamb" tastes terrible. Please keep it and stop
>>>>>>> sending it
>>>>>>> over here.
>>>>>>
>>>>>> There are ways of cooking Australian lamb which take advantage of
>>>>>> that
>>>>>> strong flavor to good effect. Here are some preparations I've made
>>>>>> in the
>>>>>> past using strongly-flavored lamb, mutton, or goat:
>>>>>
>>>>> I like the strong flavor of Australian lamb and buy it when I can get
>>>>> it.
>>>>>
>>>>> Cheri
>>>> Costco is your friend then.
>>>
>>>
>>> Yes, I usually buy the boneless leg of lamb there. Also, once in awhile
>>> Safeway has good Australian lamb for a good price.
>>>
>>> Cheri
>>
>> I've seen it at Safeway as well, though they also regularly stock
>> western US lamb, my personal favorite.
>>
>> What I'm seeing less of any more is the New Zealand "spring lamb", but
>> that may be because it truly is seasonal.
>
> I don't know. There was a poster from NZ in another group and he often
> said it was hard to come by even there, and very pricey.
>
> Cheri

They have lamb and wool as their two major exports, so perhaps they're
consumed elsewhere, even China?

I do like a spring leg of lamb from NZ - bone in.

"casa contenta" > wrote in message
...
> On 9/11/2013 11:07 AM, Cheri wrote:
>> "casa contenta" > wrote in message
>> ...
>>> On 9/10/2013 10:47 PM, Cheri wrote:
>>>> "casa contenta" > wrote in message
>>>> ...
>>>>> On 9/10/2013 6:32 PM, Cheri wrote:
>>>>>> "Bob Terwilliger" > wrote in message
>>>>>> eb.com...
>>>>>>> sf wrote:
>>>>>>>
>>>>>>>> I honestly do not care how many teeth it has. I care about
>>>>>>>> flavor and
>>>>>>>> Australian "lamb" tastes terrible. Please keep it and stop
>>>>>>>> sending it
>>>>>>>> over here.
>>>>>>>
>>>>>>> There are ways of cooking Australian lamb which take advantage of
>>>>>>> that
>>>>>>> strong flavor to good effect. Here are some preparations I've made
>>>>>>> in the
>>>>>>> past using strongly-flavored lamb, mutton, or goat:
>>>>>>
>>>>>> I like the strong flavor of Australian lamb and buy it when I can get
>>>>>> it.
>>>>>>
>>>>>> Cheri
>>>>> Costco is your friend then.
>>>>
>>>>
>>>> Yes, I usually buy the boneless leg of lamb there. Also, once in awhile
>>>> Safeway has good Australian lamb for a good price.
>>>>
>>>> Cheri
>>>
>>> I've seen it at Safeway as well, though they also regularly stock
>>> western US lamb, my personal favorite.
>>>
>>> What I'm seeing less of any more is the New Zealand "spring lamb", but
>>> that may be because it truly is seasonal.
>>
>> I don't know. There was a poster from NZ in another group and he often
>> said it was hard to come by even there, and very pricey.
>>
>> Cheri
>
> They have lamb and wool as their two major exports, so perhaps they're
> consumed elsewhere, even China?
>
> I do like a spring leg of lamb from NZ - bone in.

If I'm remembering right, I believe that was the problem. Exporting so much
that it took it out of their price range.

Cheri

On 9/11/2013 11:40 AM, Cheri wrote:
> "casa contenta" > wrote in message
> ...
>> On 9/11/2013 11:07 AM, Cheri wrote:
>>> "casa contenta" > wrote in message
>>> ...
>>>> On 9/10/2013 10:47 PM, Cheri wrote:
>>>>> "casa contenta" > wrote in message
>>>>> ...
>>>>>> On 9/10/2013 6:32 PM, Cheri wrote:
>>>>>>> "Bob Terwilliger" > wrote in message
>>>>>>> eb.com...
>>>>>>>> sf wrote:
>>>>>>>>
>>>>>>>>> I honestly do not care how many teeth it has. I care about
>>>>>>>>> flavor and
>>>>>>>>> Australian "lamb" tastes terrible. Please keep it and stop
>>>>>>>>> sending it
>>>>>>>>> over here.
>>>>>>>>
>>>>>>>> There are ways of cooking Australian lamb which take advantage of
>>>>>>>> that
>>>>>>>> strong flavor to good effect. Here are some preparations I've made
>>>>>>>> in the
>>>>>>>> past using strongly-flavored lamb, mutton, or goat:
>>>>>>>
>>>>>>> I like the strong flavor of Australian lamb and buy it when I can
>>>>>>> get
>>>>>>> it.
>>>>>>>
>>>>>>> Cheri
>>>>>> Costco is your friend then.
>>>>>
>>>>>
>>>>> Yes, I usually buy the boneless leg of lamb there. Also, once in
>>>>> awhile
>>>>> Safeway has good Australian lamb for a good price.
>>>>>
>>>>> Cheri
>>>>
>>>> I've seen it at Safeway as well, though they also regularly stock
>>>> western US lamb, my personal favorite.
>>>>
>>>> What I'm seeing less of any more is the New Zealand "spring lamb", but
>>>> that may be because it truly is seasonal.
>>>
>>> I don't know. There was a poster from NZ in another group and he often
>>> said it was hard to come by even there, and very pricey.
>>>
>>> Cheri
>>
>> They have lamb and wool as their two major exports, so perhaps they're
>> consumed elsewhere, even China?
>>
>> I do like a spring leg of lamb from NZ - bone in.
>
> If I'm remembering right, I believe that was the problem. Exporting so
> much that it took it out of their price range.
>
> Cheri

Ah, that's probably something they never planned on. It's not cheap
here, but it's also not out of range. I've seen spring lamb legs in the
10-13 dollar/pound range as of last season.

On Wed, 11 Sep 2013 10:47:50 -0600, casa contenta > wrote:

> What I'm seeing less of any more is the New Zealand "spring lamb", but
> that may be because it truly is seasonal.
>
> The flavor profile there is much more to my taste than Aussie lamb.

Agreed. NZ lamb has a slightly gamey flavor, but not to the degree of
Australian and I don't avoid it - I'd even buy lamb at Costco if it
came from New Zealand.

--
Food is an important part of a balanced diet.

On Wed, 11 Sep 2013 10:07:44 -0700, "Cheri" >
wrote:

> "casa contenta" > wrote in message
> ...
> >
> > I've seen it at Safeway as well, though they also regularly stock western
> > US lamb, my personal favorite.
> >
> > What I'm seeing less of any more is the New Zealand "spring lamb", but
> > that may be because it truly is seasonal.
>
> I don't know. There was a poster from NZ in another group and he often said
> it was hard to come by even there, and very pricey.
>
I think Miche said it here too.

--
Food is an important part of a balanced diet.

On 9/11/2013 12:39 PM, sf wrote:
> On Wed, 11 Sep 2013 10:47:50 -0600, casa contenta > wrote:
>
>> What I'm seeing less of any more is the New Zealand "spring lamb", but
>> that may be because it truly is seasonal.
>>
>> The flavor profile there is much more to my taste than Aussie lamb.
>
> Agreed. NZ lamb has a slightly gamey flavor, but not to the degree of
> Australian and I don't avoid it - I'd even buy lamb at Costco if it
> came from New Zealand.
>
The bone-in legs they have there will not disappoint, just have plenty
of hungry eaters lined up for the rotisserie fest (that's how we do it).

On Wed, 11 Sep 2013 12:49:31 -0600, casa contenta > wrote:

> On 9/11/2013 12:39 PM, sf wrote:
> > On Wed, 11 Sep 2013 10:47:50 -0600, casa contenta > wrote:
> >
> >> What I'm seeing less of any more is the New Zealand "spring lamb", but
> >> that may be because it truly is seasonal.
> >>
> >> The flavor profile there is much more to my taste than Aussie lamb.
> >
> > Agreed. NZ lamb has a slightly gamey flavor, but not to the degree of
> > Australian and I don't avoid it - I'd even buy lamb at Costco if it
> > came from New Zealand.
> >
> The bone-in legs they have there will not disappoint, just have plenty
> of hungry eaters lined up for the rotisserie fest (that's how we do it).

Both Costco and Safeway only carry Australian lamb here now. I don't
know where NZ lamb is hiding around here anymore.

--
Food is an important part of a balanced diet.

On 9/11/2013 1:12 PM, sf wrote:
> On Wed, 11 Sep 2013 12:49:31 -0600, casa contenta > wrote:
>
>> On 9/11/2013 12:39 PM, sf wrote:
>>> On Wed, 11 Sep 2013 10:47:50 -0600, casa contenta > wrote:
>>>
>>>> What I'm seeing less of any more is the New Zealand "spring lamb", but
>>>> that may be because it truly is seasonal.
>>>>
>>>> The flavor profile there is much more to my taste than Aussie lamb.
>>>
>>> Agreed. NZ lamb has a slightly gamey flavor, but not to the degree of
>>> Australian and I don't avoid it - I'd even buy lamb at Costco if it
>>> came from New Zealand.
>>>
>> The bone-in legs they have there will not disappoint, just have plenty
>> of hungry eaters lined up for the rotisserie fest (that's how we do it).
>
> Both Costco and Safeway only carry Australian lamb here now. I don't
> know where NZ lamb is hiding around here anymore.
>
If you can find, and I suspect you must have one there, a commercial
Costco, the product mix is far different. They cater to businesses, but
will sell to regular members too.

On Wed, 11 Sep 2013 13:48:54 -0600, casa contenta > wrote:

> If you can find, and I suspect you must have one there, a commercial
> Costco, the product mix is far different. They cater to businesses, but
> will sell to regular members too.

I finally figured out they are called Costco Business Centers.
Apparently there's one in the East Bay. I shopped at a Costco over
there last weekend, but it wasn't that one. Thanks! I'll put Costco
in Hayward down on my list of places to look at when I'm on that side
of the Bay again.

--
Food is an important part of a balanced diet.

On 9/11/2013 2:03 PM, sf wrote:
> On Wed, 11 Sep 2013 13:48:54 -0600, casa contenta > wrote:
>
>> If you can find, and I suspect you must have one there, a commercial
>> Costco, the product mix is far different. They cater to businesses, but
>> will sell to regular members too.
>
> I finally figured out they are called Costco Business Centers.
> Apparently there's one in the East Bay. I shopped at a Costco over
> there last weekend, but it wasn't that one. Thanks! I'll put Costco
> in Hayward down on my list of places to look at when I'm on that side
> of the Bay again.
>
You can find some very cool restaurant grade cooking gadgets and
containers, which alone is worth the trip over.

The 5 gallon food pails and cans don't appeal to me, but when you hit
the meats and frozen foods aisles you'll be rewarded with some nifty
offerings.

I wasn't sure they'd let me in as a regular member, but it was no issue,
I simply did not get the sales tax discount at the register, which is fine.

On Wed, 11 Sep 2013 10:40:27 -0700, "Cheri" >
wrote:

>If I'm remembering right, I believe that was the problem. Exporting so much
>that it took it out of their price range.

We have that same problem here in Tasmania with our seafood, it's so
in demand overseas that it can be both difficult to source locally and
so very expensive. I've paid nearly $100 for a *frozen* lobster,
weighing about 700 grams. We go fishing a lot so fish isn't a problem,
but prawns, scallops etc are another story.

On Thu, 12 Sep 2013 07:22:39 +1000, Jeßus > wrote:

> On Wed, 11 Sep 2013 10:40:27 -0700, "Cheri" >
> wrote:
>
> >If I'm remembering right, I believe that was the problem. Exporting so much
> >that it took it out of their price range.
>
> We have that same problem here in Tasmania with our seafood, it's so
> in demand overseas that it can be both difficult to source locally and
> so very expensive. I've paid nearly $100 for a *frozen* lobster,
> weighing about 700 grams.

OUCH!

> We go fishing a lot so fish isn't a problem,
> but prawns, scallops etc are another story.

They aren't cheap here either unless they are farmed and then they are
only less expensive.

Are you off the grid in Tasmania? I watch HGTV and Tasmania was one
of the places they covered. I can only wish we were so efficient
here.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

> On Thu, 12 Sep 2013 07:22:39 +1000, Jeßus > wrote:
>
>> On Wed, 11 Sep 2013 10:40:27 -0700, "Cheri" >
>> wrote:
>>
>> >If I'm remembering right, I believe that was the problem. Exporting so
>> >much
>> >that it took it out of their price range.
>>
>> We have that same problem here in Tasmania with our seafood, it's so
>> in demand overseas that it can be both difficult to source locally and
>> so very expensive. I've paid nearly $100 for a *frozen* lobster,
>> weighing about 700 grams.

That's a shame.

Cheri

On 9/6/13 2:53 PM, Cindy Hamilton wrote:
> In article >,
> sf > wrote:
>>
>> I don't eat flank steak. It's tough piece of meat and wasn't part of
>> my growing up, so I have no childhood memories attached to it. If I'm
>> cooking beef for fajitas or tacos, I prefer flap meat or skirt steak.
>
> Oddly enough, I didn't have flank steak growing up, but I prepare it
> frequently now, grilled on a ripping hot fire and sliced thinly
> against the grain.
>
> Cindy Hamilton
>
We do two of them at least monthly when the kids are all here. We all
love them and use the leftovers in steak salads.
I did have flank steak and many other things as a child... but can't
imagine limiting myself now to only those things I had back then, LOL.

On Wed, 11 Sep 2013 15:48:11 +0800, JBurns >
wrote:

>On Wed, 11 Sep 2013 17:14:36 +1000, Jeßus > wrote:
>
>>On Wed, 11 Sep 2013 11:21:17 +0800, JBurns >
>>wrote:
>>
>>>I have a largish leg (probably hogget) going into the oven this
>>>afternoon. Just slow roasting with garlic and rosemary. I will give
>>>husband the shank to chew on when it is nice and gluey.
>>>
>>>We will have roasted potatoes, pumpkin and beetroot. Also steamed
>>>carrots and minted peas, and of course a nice gravy.
>>>
>>>I think I will stay with the old fashioned and make a jam tart for
>>>dessert.
>>>
>>>There will be enough of the leg left over to make a shepherd's pie
>>>tomorrow.
>>
>>Can't go wrong with that. We're having corned silverside tonight,
>>which I haven't had in *years*... I'm really looking forward to it.
>>We'll make a nice white parsley sauce and steamed veggies to go with
>>it.
>
>Husband and I love corned silverside, unfortunately the rest of the
>household profess to hate it.

Bugger. I guess it's a distinctive taste and not for everyone.
It's not something I'd want to eat too often, I'd tire of it pretty
quickly I reckon, as nice as it is.

>Another nice sauce is made by gently cooking white onions in butter
>until very soft (no browning) then ad the flour, salt, white pepper
>and a bit dried mustard to make the roux. Continue as for any white
>sauce and add herbs of your choice to finish.

That does sound nice, I'll try that next time, thanks.

On Wed, 11 Sep 2013 08:57:11 -0700, "Cheri" >
wrote:

>"sf" > wrote in message
.. .
>> On Wed, 11 Sep 2013 11:00:20 +0800, JBurns >
>> wrote:
>>
>>> On Tue, 10 Sep 2013 08:00:44 -0700, sf > wrote:
>>>
>>> >On Tue, 10 Sep 2013 13:39:29 +0800, JBurns >
>>> >wrote:
>>> >
>>> >> We have already been through this. Australian lamb cannot be labelled
>>> >> as such unless it is less than a year old and has no adult incisors,
>>> >> by law.
>>> >>
>>> >I honestly do not care how many teeth it has. I care about flavor and
>>> >Australian "lamb" tastes terrible. Please keep it and stop sending it
>>> >over here.
>>>
>>> Not up to me. Obviously there must be a demand for it otherwise it
>>> would not be exported to the US. You are free not to buy it.
>>>
>>
>> It's cheap. People with the Walmart mentality buy it.
>
>
>That's bullshit.

LOL, she comes out with some idiotic stuff sometimes.